Comforting Black Bean Chili
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1 red onion, diced
- 1/2 tsp cayenne pepper + coriander + cinnamon
- 1 tsp paprika
- 1 red chilli, deseeded and sliced
- 2 large carrots, grated
- 680g passata
- 2 tbsp tomato puree
- 2x400g cans of black beans
- 1x400g can of kidney beans
- 1 tbsp cacao powder (optional)
- 200ml veg stock
Serving suggestions
- brown rice
- sweet potato, roast for 45-60 minutes
Preparation
Start by grating the carrot, dicing the red onion and fresh chilli
Heat a large pot on a medium heat adding the olive oil and garlic until sizzling
Add the onion and all the spices along with a pinch of salt and pepper and stir
Now add the grated carrots and chopped chilli and cook down for 2-3 minutes until soft
Add the passata, tomato puree, beans, cacao powder and stock and stir
Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes, making sure to stir every 5 minutes
Serve the chili with brown rice or roasted sweet potato
